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5 lb Very fresh black or green mussels
1/2 c Plus 2 tb Olive oil
1/2 c Dry white wine
4 Sprigs fresh thyme
1 ts Dried thyme
3 lg New potatoes; washed, cooked and cut into 1/2" cubes
1 1/2 lb Tomatoes; cut into 1/2" cubes
1/2 sm Sweet onion; peeled and thinly sliced
4 tb Fresh or frozen green peas
1/3 c Fresh lemon juice
1 ts Coarse salt
1/2 c Fresh chopped Italian parsley
Clean mussels. In a Dutch oven with tight-fitting lid, combine the 2 tbsp of olive oil, 2 tbsp of the wine, thyme and the mussels. Cover and steam over high heat until mussels barely open, 5 to 8 minutes. Discard any unopened mussels. Let juices stand in pan for a few minutes to settle the sediment. Strain juices into bowl through a sieve lined with a double layer of cheesecloth.
Using a paring knife, detach mussels from shells, being careful not to tear them. Place in the bowl with the mussel juices. Add potatoes, tomatoes , onion, peas, lemon juice, salt, parsley and remaining olive oil and wine. Toss gently. Serve at room temperature.
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